Sentences with phrase «grilled ear of»

Some of my calorie - counting friends look at me like I'm crazy when I spread a little butter on a grilled ear of corn or dab a little in the pan before sautéing some squash.

Grill the ears of corn on a grill pan or cast iron skillet over high, turning gradually to char all over.

Whip up this party - perfect salad from Michael Armstrong of Bodega Negra in New York City: Toss the kernels from 2 grilled ears of corn with a glug of olive oil, a squeeze of lime juice, a pinch of sugar, 1 sliced scallion, 1 tbsp corn nuts, 11/4 tbsp queso fresco, and 1 thin - sliced red chile.

Not exact matches

Open headphones usually contain a grill instead of a hard back, and that lets sound escape in all directions (including bouncing back from your ear.)

2 ears of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice

This time of year, we're all up to our ears in it, throwing squash and zucchini on the grill every other night, making squash casseroles, baking zucchini bread, and pawning it off on our -LSB-...]

I really like this article from Serious Eats on several methods of grilling corn, I think I agree that grilling the naked ear tastes better because of the charring.

My mother usually tries to make this holiday special by grilling up meat and vegetable kabobs with big ears of corn.

I charred my ears of corn on my trusty Griddler, but I bet an outdoor grill would provide even more flavor.

The coach was hosting a barbecue and I was intrigued by the way he was just pulling ears of un-husked corn from a big bucket and throwing it right on the grill.

This time of year, we're all up to our ears in it, throwing squash and zucchini on the grill every other night, making squash casseroles, baking zucchini bread, and pawning it off on our friends and neighbors.

One of the most popular grills is called Sisig — it consists of the chopped pieces of different parts of pork, particularly the ears, fat, intestines, and stomach stuck on a skewer and grilled in the same way pieces of lean pork is grilled, either plainly or basted with marinade.

Just drizzle a little olive oil over the ears of corn (after they've been shucked and the tiny hairs pulled off), and add a sprinkle of salt and pepper and place them on the grill.

ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper

We grill so much during the year so I decided to add a few ears of corn to the grill when I was grilling chicken.

These skewers are perfect with a giant salad, a few ears of grilled corn, and a side of warm pita.

I first grilled the poblano peppers (sometimes mislabeled as pasilla peppers) and ears of corn still in their husks (but with the silk removed) until the skins of the pepper were charred and the corn husks blackened to get a nice smoky flavor.

Rub the ears of corn with olive oil and grill each ear until the kernels are lightly charred, turning the cobs occasionally, about 3 to 4 minutes.

Lunch: Honey Mustard Chicken Salad: vegetable base (3 large handfuls mixed greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50) = 370

Shuck the ear of corn and grill until bubbly and golden, or under the broiler in your oven, rotating every few minutes.

I love the addition of raw summer sweet corn — and I really think you'll dig the fresh flavor — but if uncooked corn is a personal dealbreaker, feel free to grill your ear beforehand OR give the kernels a quick sauté in a little olive oil.

To get extra flavor in your grilled corn and those wonderful black grill marks, take the corn out of the foil for the last few minutes of cooking and place the ears on the barbecue grill.

Perfect for entertaining, start by throwing a couple of ears of corn on a hot grill.

If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter.

Makes 1 3/4 cups If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter.

Vegetables that work best on the grill are the softer and less dense ones, such as peppers, mushrooms, onions, squash, ears of corn, and eggplants.

Ears of corn can also be cooked in the coals, either in their shucks or shucked and wrapped in foil, but we prefer the method used in Grilled Corn with African Nitir Kebe, below.

Brush the ears of corn with vegetable oil and grill the corn for about 8 - 10 minutes or until the corn is nicely charred and soft.

Roast each ear of corn directly over a gas flame on stovetop or over a gas grill.

If you're whipping up some burgers, making kabobs or anything else on the grill, just toss your ears of corn on when it's nice and hot, let them get a little charred and then just throw everything together in a bowl.